Ever try a duck-breast prosciutto, I like it because I can enjoy it quicker than most of the larger diameter items that require more age.And I had some utility-grade tenderloins that got turned into a mock Bresaola that turned out nice too.

Something I have been playing with for another quick & simple product, Fennel-Bacon! I coat my skinned bellies with my cure mixture, and lots of toasted & cracked fennel seeds, Juniper is another fine addition who's flavor comes through well even though it gets smoked when I do it. After it' cure, I rinse the exterior off before let it form a pellicle, then it hits the smoker smoker for 36-48 hours no warmer than 90 degrees.A garlic bacon also comes out nicely too.

My aging chamber is in my garage which is also below ground level, So I always have a nice climate. and I only need to add heat and humidity instead of needing to cool things down and remove excess humidity too.

I've been making duck "pastrami" for years using this Emeril recipe. But instead of roasting it, I put it in the smoker. Even people in my family who don't like duck love this.

My duck breast prosciutto never See's heat, just #2 cure, salt & seasonings, and a proper dry-age after it's cure is all that is required.

Now for my pastrami, I do something a little different than most, I use an eye of round instead of belly or brisket, I measure the proper cure weight needed, and my seasoning consist purely of pickling spice ground fine, and the proper weight of salt and wrap tightly in plastic and into the fridge, I do not brine it. after it's cure time, I rinse it, air-dry for a little while so when I go to pack the outside with blk pepper it will stick, I smoke until 152 internal is met, then it gets a decent steaming to finish it.I like the eye of round for the texture and ease of slicing over brisket. A few times of year it becomes less expensive and I buy a case and make a few items with it.

I used about 4 pounds of local pork should, 1 pound fatback, and the spices listed in Ruhlman's text (yes, including cure #2 and Bactoferm starter culture). Fermented for 48 hours at 70F, then spooned over the penicillin mold (Bactoferm 600) before hanging in my curing chamber. Made my chamber out of a fridge equipped with a thermostat, humidistat, ultrasonic humidifier, fan, and thermo-hygrometer.. Hanging them til they lose about 30% of their weight. I'll post once I get my finished product.

I cured some pancetta and it has been REALLY tasty on pizza sliced thin. It's super easy to make your own pancetta once you acquire the curing salt. Anyone who can take the time to master making pizza can make pancetta with their eyes closed. Some of the other cured meats are a bit more challenging, but with pancetta you literally just mix up the spices and curing salt, put it in a plastic bag for about a week, then hang it up for about a week and its done. And it is so tasty!

I cured some pancetta and it has been REALLY tasty on pizza sliced thin. It's super easy to make your own pancetta once you acquire the curing salt. Anyone who can take the time to master making pizza can make pancetta with their eyes closed. Some of the other cured meats are a bit more challenging, but with pancetta you literally just mix up the spices and curing salt, put it in a plastic bag for about a week, then hang it up for about a week and its done. And it is so tasty!